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Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to
>> daniel: no, no, no, tony. very light touch. >> anthony: let's see there, wise guy, come on. let's see this. that's how you get pregnant. >> daniel: it's all in the meat. just release at the end. >> anthony: it's a serious work place, but with production nearly done, this being france and all, it's time for a snack and some wine. i'm doing what i'm good at -- eating. >> reynon: this is the saucisson a cuire. >> anthony: this is so good. [ reynon speaking french ] >> anthony: sabodet, another of lyon's most famous sausages, is made primarily from pig's head, with pork belly, pork shoulder, br...
>> anthony: a brief respite by the side of the road and some passers-by are apparently less appreciative of fine automobiles than we are. a short consultation with an automotive professional, and we're back on the road. back, in this case, to school. this was daniel's old elementary school in the nearby town of saint-pierre-de-chandieu. [ bell rings ] i'm automatically taken back to memories of my own school days. the smell of caustic pine cleaner, chalkboards, and fear. the cruel administrations of tiny-eyed lunch ladies slopping can-loads of prison chow into steam tables. chipped beef, tuna ...
Old-school farmhouse classic. the sort of thing that good times, bad times, a family could make with stuff that's always readily available on the farm. check this out. it's a hollowed-out pumpkin, layered with toasted hunks of stale country bread, which monsieur boulud senior bakes himself. nutmeg, grated gruyere cheese, mushrooms, fresh cream from the cows, and the meat of the pumpkin. >> daniel: and a layer of bacon also, homemade pancetta. very good. oh man, it's heavy. [ daniel's dad speaking french ] >> daniel: we made it. >> anthony: is he concerned that the pumpkin's going to try to get...
Mike costello: these right here, they're called woodmetal. they've got a really nice, kind of aromatic quality to them. with the pawpaws, it's better if you can kind of like feel them, see if they're ripe. >> anthony: america's forgotten fruit, the pawpaw. forgotten when most americans stopped going to the forest for their food. but in west virginia, they were never forgotten. >> mike: so that's a pawpaw ice cream with some candied wildflowers, and then this is an old-fashioned vinegar pie. it's in a class of pies called "desperation pies" that try to create something like a lemon pie and you ...